Print
ShareThis
Popcorn Truffles
Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Berry Cobbler
Bake Time: 25 minutes
Prep Time: 5 minutes
Yield: Makes 6 servings
The "cobbled" or bumpy appearance of the rich biscuit topping gives this favorite fruit dish its unique name.
Ingredients:
1
pint (2-1/2 cups) fresh raspberries*
1
pint (2-1/2 cups) fresh blueberries or strawberries,* sliced
2
tablespoons cornstarch
1/2
to 3/4 cup sugar
1
cup all-purpose flour
1-1/2
teaspoons baking powder
1/4
teaspoon salt
1/3
cup milk
1/3
cup butter or margarine, melted
2
tablespoons thawed frozen apple juice concentrate
1/4
teaspoon ground nutmeg
Preparation:
1.
Preheat oven to 375°F.
2.
Combine berries and cornstarch in medium bowl; toss lightly to coat. Add sugar to taste; mix well. Spoon into 1-1/2-quart or 8-inch square baking dish. Combine flour, baking powder and salt in medium bowl. Add milk, butter and juice concentrate; mix just until dry ingredients are moistened. Drop 6 heaping tablespoonfuls batter evenly over berries; sprinkle with nutmeg.
3.
Bake 25 minutes or until topping is golden brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature.
Note
Cobblers are best served warm or at room temperature on the day they are made. Leftovers should be kept covered and refrigerated for up to two days. Reheat leftovers, covered, in a 350°F oven until warm.
This recipe appears in:
Cobblers & Crisps
